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Wednesday, January 23, 2013

Gluten-Free, Vegan Skillet Biscuits

I had a strange day in the kitchen. I was re-watching old episodes of Roswell last night when I got this sudden urge to eat pancakes. As it was pretty late at night, I curbed my impulse to jump up and run into the kitchen; instead, I forced myself to go to sleep. But I woke up thinking about blueberry pancakes.

Blueberry muffin pancakes, to be precise.

My idea was to take a muffin recipe, add blueberries and cook it in a skillet like a pancake. And it worked!

But that's not the recipe you're getting today.

Why not?

Because those blueberry muffin pancakes were made with whole milk and butter. Like, real butter. From a cow.

They were amazing.

Side note: I've been able to add back in a number of foods, in a miraculous and strange and wonderful turn of events. But we're not talking about that here. I'm afraid I'll jinx myself.

Now I know many of you don't eat dairy, so I wanted to make the pancakes again dairy-free. I thought it would be an easy substitution, but when I tweaked them, this is what happened.

Biscuits.

Crispy on the outside, chewy on the inside biscuits. Perfect for Sunday brunch with bacon and eggs biscuits. Roasted chicken with a side of biscuits and gravy biscuits.

Ooh yeah.

Come on. Do a little dance with me. A biscuit dance.

It looks something like this.

(Twirly twirly. Doo doo doo. Ooh la la. Yeah.)

Gluten-Free, Vegan Skillet BiscuitsOriginally intended to be pancakes, this recipe was a happy accident. Crispy on the outside, chewy on the inside, it's a favoritethat reminds me of Southern-Style Biscuits.

Stir together the milk and apple cider vinegar and set aside to curdle. Begin heating a skillet on medium to allow it to get nice and hot.

In a medium bowl, whisk together the flour, baking soda and salt.

Add the oil, applesauce, maple syrup and vanilla to the milk and stir.

Make a well in the center of your dry ingredients, pour in the wet ingredients, and stir together just until completely mixed.

Add oil to your skillet, then scoop the batter into the skillet, about 1/3 cup per biscuit. Cook for 4 minutes, then flip. Immediately put the top on the skillet and cook for another 4 minutes. Serve hot.

Makes 5-6 biscuits.

In case you're wondering, I'm working on those blueberry muffin pancakes. Still trying to make them dairy-free for you before I post the recipe!

48 comments:

Anonymous- I tried this recipe with an all-purpose gf mix and it didn't work well. So I don't think brown rice flour or garbanzo flour will work, although they might if you mix them with tapioca or arrowroot starch in equal proportions. But I can't say for sure. You might just try a half batch to see what happens.

I tried a tiny batch of these for a friend who is new to gf and was looking for a biscuit recipe! Love the simple ness of the ingredients and recipe for her. Mine turned out gummy in the middle, like chia gel gummy. Flavor was good, method was a snap to pull off. Any ideas? I used sweet rice...maybe the higher starch content had something to do with it and cutting with half brown rice would improve the texture?

Do you have regular white rice flour? Sweet rice flour is gummier than white rice flour, so that would do it! You could try cutting sweet rice with some brown rice flour, or if you just have white rice flour, go ahead and use that.

Please let me know how they turn out! When I've made pancakes with brown rice flour vs. white rice flour, they've turned out pretty different. So I'm thinking the brown rice ones might work out differently, but will hopefully still work (and possibly even be better since they are still pretty gummy with white rice...I guess I just like them that way).

Oh, I love happy accidents! Will try the biscuits soon, Iris. :-) Looking forward to the blueberry pancake recipe, too, but I think you should post both versions when you share that recipe. I'm sure that some of your readers use dairy. ;-)

Not only are these beautiful but they sound amazing! YUMM My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! It doesn't mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! :) Many recipes are naturally gluten free.Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the "glutenfree bloggers" tab on our blog! Thanks, Cindy :)

I'll just bet those muffin/pancakes were spectacular. It gave me a great big grin when reading it as that is exactly what I do when I have left over batter and am too lazy to bake it! I do always cover the pan with a lid to make it more oven like is that what you did. You're obligated to spill now you know. :-)

I was so excited to make these and then couldn't figure out why they weren't biscuity. Mine were very sticky and seemed raw in the middle. I even baked them for a bit. I read through the comments and luckily found the problem. I used sweet white rice flour. I didn't know there was a difference. I compared the nutrition to a bag of white rice flour and the differences are amazing. Sweet rice flour has 30 more calories and 6 more carbs per 1/4 cup. So much more glutinous. I'm on the lookout for plain white rice flour so I can try again.

Thanks for your question. Unfortunately I haven't tested this recipe with other flours yet, so I'm not sure. White rice flour is pretty starchy, so I would go with a mix that has a high starch content. Maybe 1/2 sorghum flour, 1/2 tapioca starch? Just a guess...

This worked great, but I only had a 1/2 c of rice flour so I used 1/3 c tapioca, 1/3 garbanzo, 1/3c almond flour. It was too runny so I added probably another 1/4 c tapioca and 1/2 c almond flour to get a muffin type batter. Bc of the almond flour, I turned it down a smudge from medium and it worked. Thanks for the idea. In Texas, this will be a great way to avoid turning on the oven.

i've made these a few times and they're really easy and come out almost pancake-y for me, less biscuity. i've discovered you can sub pear sauce for applesauce, and brown rice syrup for maple syrup, but decreasing the sweetener really affects the flavor negatively (i wasn't sure it would because of the fruit). similarly, dropping the fruitsauce makes for a very dry biscuit, not recommended.

also, they work awesomely as mini-muffins -- grease a mini muffin pan, bake at 350 for 12-15min.

Oh Iris, I pinned this recipe recently because it looked so good. Then forgot - or so it seemed - about it. Today I made a cross between an English muffin and a biscuit and while our recipe was pretty different the execution was just about the same. Loved it so much I posted it...then opened Pinterest for some inspiration. Here was your skillet biscuit! So your recipe must have stuck in my subconscious and for that I'm thankful. =D

These turned out great as small, soft muffins. I baked them at 375 for about 30 minutes (until the tops were light brown). I typically don't use white rice flour, but due to a severe GI upset I need to avoid whole grains to follow a low-residue diet, so this recipe is perfect for times like this. Thank you!

These were definitely delicious! I accidently used baking powder instead of baking soda, so I ended up adding in half a teaspoon of soda to hopefully add a little more raise. I also opted out on the vanilla and substituted the syrup for just plain sugar.Mine turned out like fat pancakes, a little bit thinner than yours actually, and kind of reminded me a little bit of the english muffin. I used them as a bun to my turkey burger, and Ohh maahh gahhhh, it was literally the best turkey burger I ever had.

Batter was very runny so I dumped in a good amount of GF flour blend. They turned out ok to eat w/ chili but still more pancakey than biscuity. Maybe my problem was using superfine Asian white rice flour. Gonna have to tweak this and leave out the vanilla. Never seen another biscuit recipe w/ vanilla. My gluten-dairy-egg-free preschooler adored these though, so thanks for making my kiddo happy!

Hi, I want to ask can I use olive oil or lard in place of apple sauce? Or should I use mashed potatoes? I do not want to use apple sauce because I do not prefer the taste. Can I ask is the apple sauce just to sub out using my fat? Thank you, bye.

Hi Ririchiyo - I am all for experimenting, and I think lard would be the best option here. I don't think mashed potatoes would give you a great texture or flavor. However, the applesauce doesn't flavor the biscuits at all, just helps with texture.

Thank you Iris. I will try this out. Also, I cannot use vinegar due to yeast sensitivity so, can I replace the baking soda and vinegar with double acting baking powder (it is baking powder that doesn't rise up it is heated)? If so, would you suggest 2 tsp or 1 tbsp?

I know these are some big substitutions but I hope you can give me whatever advice you can think of before I test it. :) I was considering swapping out 1/3 cup rice flour for chickpea flour to add a more bread like consistency but I wasn't sure if this is needed. (I was worried that without the baking soda and vinegar I would need to.)

I tried this recipe today using 2/3c sorghum flour and 2/3 cup tapioca starch and it was runny like pancake batter. Instead of seeing this as a failure, I made pancakes…they were delicious!! You must try this recipe for pancakes:2/3 c sorghum flour2/3 c tapioca starch3/4tsp baking soda1 cup coconut milk1 Tbs apple cider vinegar--add into milk to make buttermilk1/4c vegetable oil/any kind of oil2 Tbs apple sauce1 tsp maple syrup

Make the recipe with same instructions as the biscuits (mixing dry ingredients and wet ingredients separate and then adding wet to dry). Use a non-stick pan (I used the Orgreenix pans) sprayed with some non-stick spray. Pancakes got crispy on the outside and were soft on the inside. Kind of a crepe and pancake mix. You must try this mix!